Development of a small mobilizable plasmid system: A foundation for genetic engineering of Bacillus subtilis strains [0.03%]
开发一个小型可移动质粒系统：用于构建适合遗传工程的枯草芽孢杆菌菌株的基础研究
Takahiro Morita,Wakana Suda,Mitsuhiro Itaya et al.
Takahiro Morita et al.
Although Bacillus subtilis natto is a highly beneficial probiotic bacterium, its genetic engineering is heavily constrained by low natural transformability. To provide a competence-independent route for DNA delivery, we developed a minimize...
Bacillus subtilis var. natto as a naturally optimized biotin biosensor [0.03%]
用作天然优化的生物素生物传感器的枯草芽孢杆菌纳豆变种
Wakana Suda,Yoshiaki Ohashi,Nobuaki Kono
Wakana Suda
Bacillus subtilis var. natto is a naturally occurring biotin auxotroph widely used in traditional soybean fermentation. In this study, we evaluated its potential as a microbial biotin biosensor without genetic modification. Using a two-laye...
FAS2-1280F mutation in the fatty acid synthase gene, FAS2, of Saccharomyces cerevisiae enhances caprylic acid production [0.03%]
酿酒酵母脂肪酸合酶基因FAS2中FAS2-1280F突变可增强辛酸生产
Yuji Tasaki,Sakurako Sato,Yuki Taguchi et al.
Yuji Tasaki et al.
To produce new types of sake with a fruity aroma, imparted mainly by ethyl caprylate, a novel cerulenin-resistant strain, NSYC8, was isolated. NSYC8 produces high levels of caprylic acid, the precursor of ethyl caprylate, from the sake yeas...
Biotin Dependency Shapes Sporulation Kinetics in Bacillus subtilis var. natto [0.03%]
泛素依赖形塑枯草芽孢杆菌变种纳托子的孢子形成动力学过程
Wakana Suda,Shojiro Kitajima,Kei Asai et al.
Wakana Suda et al.
Bacillus subtilis var. natto is distinguished from other B. subtilis strains by the inability to synthesize biotin. To investigate the evolutionary origin and functional consequences of this auxotrophy, we performed a comparative genomic an...
Reversible dissociation of peripheral subunits from the photosynthetic reaction center of the green sulfur bacterium Chlorobaculum tepidum [0.03%]
绿硫细菌氯杆菌属温热菌株光反应中心外围亚基的可逆解离
Tomomi Inagaki,Kazuki Terauchi,Chihiro Azai
Tomomi Inagaki
The photosynthetic reaction center (RC) of green sulfur bacteria is divided into two parts: the membrane-embedded RC core (RCC) complex (comprising PscA and PscC) and the water-soluble peripheral subunits (comprising the trimeric Fenna-Matt...
Betaine and choline are important compatible solutes in Bacillus altitudinis under salt and glucose stress [0.03%]
甜菜碱和胆碱是盐胁迫和葡萄糖胁迫下Bacillus altitudinis重要的相容溶质
Triwibowo Yuwono,Hazana Insyi&#x;ta Sahla,M Saifur Rohman et al.
Triwibowo Yuwono et al.
Osmotolerant rhizobacteria, Bacillus altitudinis TR-19, has been subjected to osmotic stress by cultivating the cells in: (1) Luria Bertani (LB) broth medium, (2) LB broth supplemented with 1.8M NaCl, and (3) LB broth supplemented with 20% ...
Acetylcholine responsiveness of the BetI regulatory system in Escherichia coli [0.03%]
乙酰胆碱对大肠杆菌BetI调节系统的影响
Haruka Satoh,Kenta Harada,Yoshiki Takemura et al.
Haruka Satoh et al.
Acetylcholine (ACh) is widely recognized as a neurotransmitter in animals; however, its potential relevance to microbial physiology remains largely unexplored. Here, we report that the BetI regulatory system of Escherichia coli, previously ...
Identification of a plastid-targeted RecQ-like helicase in the red alga Cyanidioschyzon merolae [0.03%]
识别到的一种定位在红藻Cyanidioschyzon merolae叶绿体内的RecQ样解旋酶
Shoko Kawato,Minori Ebihara,Yui Mizuki et al.
Shoko Kawato et al.
Plastids retain their own genomic DNA (plastid DNA, ptDNA) which must be faithfully maintained for proper organelle function. However, the molecular mechanisms responsible for ptDNA maintenance remain poorly understood, particularly in red ...
Comparative analysis of bacterial communities in traditional fermented food: Nezushi from Gifu Prefecture and izushi-style narezushi from across Japan [0.03%]
日本岐阜县nezushi与日本全国各地生产的izushi风格narezushi中细菌群落的比较分析
Mitsuyo Hori,Chisa Ohtsubo,Kohei Nakamura et al.
Mitsuyo Hori et al.
Narezushi is a traditional Japanese fermented food made from fish and rice. Nezushi is a regional variety of izushi-style narezushi produced in the Hida (Gero) and Oku-Mino (Gujo) regions of Gifu Prefecture. In this study, nezushi was analy...
Polyamines induce prolonged maintenance of stationary phase turbidity in coagulase-negative Staphylococcus [0.03%]
多胺可诱导条件致病菌表皮葡萄球菌静止期长时间的浑浊状态
Osamu Funatsu,Hiroko Ishii,Reiko Shimatsu et al.
Osamu Funatsu et al.
Microorganisms on the human skin and host form a close and complex community. Abnormal proliferation of certain commensal microorganisms can disrupt this balanced interaction, resulting in the development of skin diseases. Cosmetics is a si...